# Components:
→ Cookies
01 - 1 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 1 1/2 teaspoons almond extract
06 - 2 cups all-purpose flour
07 - 1/4 teaspoon salt
→ Filling
08 - 1/2 cup cherry jam
09 - 1 to 2 tablespoons water (optional, to loosen jam)
→ Garnish (optional)
10 - 1/4 cup sliced almonds
# Directions:
01 - Set oven temperature to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream the butter and sugar together until light and fluffy.
03 - Beat in the egg yolk, vanilla extract, and almond extract until fully combined.
04 - Mix in the all-purpose flour and salt until a soft dough forms.
05 - Roll dough into 1-inch balls and arrange them 2 inches apart on prepared baking sheets.
06 - Press your thumb or the back of a teaspoon into the center of each ball to form a well.
07 - If cherry jam is thick, stir in 1 to 2 tablespoons of water to loosen. Spoon about 1/2 teaspoon of jam into each well.
08 - Optionally, sprinkle sliced almonds around the edges of each cookie.
09 - Bake for 13 to 15 minutes until edges are lightly golden.
10 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
